FRIED CATFISH WITH WHISKEY TARTAR SAUCE

          

How to Make Perfectly Fried Catfish

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.

UNCLE BOB'S FRIED CATFISH

About 11⁄2 cups canola or peanut oil

1 cup yellow cornmeal, medium grind

2 cups all-purpose flour

2 tbsp. garlic powder

1 tbsp. Creole seasoning

1⁄4 tsp. cayenne pepper

1 tsp. salt (plus more for seasoning fillets) 1/2 tsp. black pepper

6–10 catfish fillets

WHISKEY TARTAR SAUCE

2 cups Duke’s mayonnaise

1 cup chopped bread- and-butter pickles

2 tbsp. chopped fresh parsley

3 tbsp. chopped green onion, both white and green parts Juice and zest of 1 lemon

2 tsp. whole-grain dijon mustard

1 heaping tbsp. finely chopped garlic

1 tsp. Worcestershire sauce

1/2 tsp. Tabasco sauce

2 oz. whiskey

1/2 tsp. kosher salt

1/2 tsp. black pepper

PREPARATION

 1. For the catfish: Pour no more than 3⁄4 inch of oil into a large, heavy frying pan— cast iron is best. Heat over medium-high to 350oF, checking temperature with a clip-on thermometer (Alternately, heat oil in a countertop electric deep fryer, per manufacturer directions.)

2. In a large bowl, whisk together cornmeal, flour, spices, salt, and pepper. Place mixture in a shallow dish for dredging.

3. While the oil heats, cut the fish into 2 or 3 pieces each, depending on the size of the fillets. Sprinkle each side with salt and then dredge in the cornmeal mixture. When the

oil is hot enough that a pinch of cornmeal sizzles when you drop it in, slip the fillets into the oil, cooking in batches.

4. Fry for 1–2 minutes per side, turning the fillets gently with a metal spatula and adjusting the heat to maintain an even 350oF temperature. Each piece should take about 2–4 minutes total, depending on its thickness.

5. Remove fish from pan and set aside to drain on a paper-towel-lined plate or a wire rack set over a sheet pan.

6.For the whiskey tartar sauce: Add all ingredients

to a large bowl and whisk until everything is well incorporated. Adjust seasoning by adding salt and pepper if needed. Refrigerate in an airtight container for 2 to 3 weeks.